Roasted Summer Vegetables

Ina Garten has a recipe in her Barefoot Contessa: How Easy is That? cookbook for roasted summer vegetables.  This is pretty much the same thing.  Here's how I did it.

Roasted Summer Vegetables

You will need 6 to 8 cups of summer vegetables including, but not limited to: bell peppers, eggplant, zucchini, summer squash, fennel, carrots, potatoes, tomatoes, red or white onions, green beans.

For this I used zucchini, fennel, eggplant, peppers, onions, potatoes, and carrots.

2-3 tablespoons olive oil

2-3 cloves of garlic minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

several sprigs fresh thyme

Preheat oven to 400 degrees.

Cut/ chop vegetables into slices, chunks, or rings roughly the same size, between 3/4 inch and an inch and a half.

Toss the vegetables with the olive oil, thyme sprigs, and garlic gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans (if they're crowded, they'll steam rather than roast). Sprinkle with salt and pepper.

Roast for 15-20 minutes. Turn each piece gently and put the pans back in the oven for 10 to 15 minutes more, or until all the vegetables are done to your liking. Sprinkle with extra salt if desired and serve hot or at room temperature.

To make this a main dish I sprinkle it with feta cheese or any shredded cheese of your choice.